This Fish Taco Bowl is the perfect fusion of flavors for an easy meal or quick lunch. For this recipe we’ve taken tender, seasoned cod and paired it with all your favorite fish taco ingredients like purple cabbage slaw and crema. This bowl is delicious, healthy, customizable, and a great meal for a fresh summer dinner or easy lunch to have prepped for the week.

❤️ Why You’ll Love This Fish Taco Bowl

• Fresh: These Fish Taco Bowls are full of fresh ingredients that are full of flavor. I love fish tacos and these bowls are the more convenient way to enjoy them at home.
• Versatile: Make these bowls your own by adding your favorite sauces and ingredients. These are great for even the pickiest of eaters.
• Healthy: Fish is so good for you and these bowls not only have fish in them but are loaded with veggies making them a healthy, wholesome meal.

🍲 Ingredients

Cod – Cod is a very approachable fish because it is mild tasting and very light. Cod is a flaky, white fish that is versatile. You can bake it, fry it, grill it, and enjoy it in so many ways. Cod is also a lean protein that is great for muscle repair and growth, it’s full of omega-3 fatty acids, vitamin B12 and selenium.

Pico de Gallo – Pico de gallo is a fresh Mexican salsa that is made with tomatoes, onions, cilantro, lime juice, and jalapeno or a chili for a kick of heat. It’s so fresh and delicious when enjoyed on its own with tortilla chips, added on top of tacos, or in bowls like this Fish Taco Bowl.

Purple Cabbage – Purple cabbage is a bright, vibrant veggie that’s packed with vitamins C and K, fiber, and antioxidants. Its bright color looks beautiful in a bowl or on tacos and is great for digestion.

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👩‍🍳 How to Make Fish Taco Bowls

Make the rice

1. Add the rice, water (or broth) and salt to a medium-sized pot and bring to a boil over medium-high heat (no lid). Once simmering, turn to medium-low heat and keep at a simmer with the lid mostly on and cook for about 12 minutes or until all of the water is absorbed.
2. Once the water is all absorbed, remove from the heat and place the lid on the pot for 10 minutes. After 10 minutes, fluff the rice with a fork and then stir in the olive oil, lime juice and lime zest. Set aside (you’ll add the cilantro just before assembling the fish taco bowls).

Make the pico de gallo

1. To a medium bowl add the diced tomatoes, diced white onion, finely chopped cilantro, diced jalapeno, juice of 1 lime and salt. Stir to combine and then set aside.

Make the crema

1. In a small bowl whisk together the mayo, sour cream, salt and 2 tbsp lime juice. Set aside.

Make the purple cabbage slaw

1. Add all of the slaw ingredients to a bowl and toss to combine. Set aside.

Make the crispy cod

1. In a large bowl, combine the flour, baking powder, salt, pepper, chili powder and paprika and whisk to combine. Add the beer and whisk until smooth. Let sit for 15 minutes.
2. Line a baking sheet with a paper towel and set a wire rack on top – you’ll set the fried fish on top after frying.
3. Use a paper towel to pat dry the cod as well as you can and then cut the cod into 2 inch long pieces. Set aside.
4. Add the avocado oil to a medium pot or high-sided pan, about 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
5. Dip the fish pieces in the batter and then transfer to the oil and fry, turning occasionally, until a deep golden brown on the outside and cooked through, about 4-6 minutes. Cook a few pieces at a time so that the pot isn’t overcrowded. Transfer cooked fish pieces to the wire rack and sprinkle with salt.
6. Repeat until all of the fish is fried.

Assemble the fish taco bowls

1. First, stir the ½ cup chopped cilantro into the rice until fully combined. Then assemble the bowls by dividing the rice, pico de gallo, purple cabbage slaw, fried fish, sliced avocado and pickled jalapenos between 4 bowls. Drizzle the crema over top of the fish and then enjoy!

🗒 Tips and Tricks

• Fish: For the best flavor use fresh fish. If you don’t have or can’t find cod, you can use other white, mild-tasting fish like mahi-mahi or tilapia.
• Add Crunch: The key to the perfect Fish Taco Bowl is to have a crunch to it. I’ve added that crunch through the purple cabbage slaw, but you can also use radishes or even tortilla strips or chips.
• The Base: You can use whatever you want for a base in these bowls, such as lettuce, any kind of rice, or grain such as quinoa.

🗒 Variations

There are so many ways you can use cod to make delicious meals. Here are some ideas to get your wheels turning:

• Recipe for Baked Cod
• Cheesy Cod Fish Balls
• Easy Pan Fried Cod

🗒 Substitutions

• Cod: Use fresh or frozen cod, or swap it for another mild fish like halibut, mahi-mahi or tilapia.
• Jalapeno: If you don’t like spice, you can remove the jalapeno from the pico de gallo. You can also swap it for other fresh hot peppers like a serrano.
• Basmati Rice: Use any kind of rice you’d like for this Fish Taco Bowl recipe or swap it for another grain like couscous or quinoa.
• Sour Cream: Sour cream can easily be substituted with Greek yogurt.

🗒 Best served with

• Grilled Pineapple Salsa (substitute the pico de gallo for this)
• Homemade Guacamole
• Vegan Taco Meat Nachos

👝 How to Store Leftovers

Store leftovers in the fridge for up to 3 days. I like to store the fish & rice in their container that is separate from the fresh ingredients so I can easily warm it up, then re-assemble the bowl.

🤔 Common Questions

Fish Taco Bowl

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This Fish Taco Bowl is a healthy, quick meal that you can entirely personalize. It's easy-to-make and full of fresh ingredients like pico de gallo for the best flavor combination.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Mexican-Inspired

Servings 4 bowls

Calories 660 kcal

Ingredients

  

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For the rice

• 1 cup basmati rice
• 1 1/2 cups water
• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil
• 1 lime, zested and juiced
• 1/2 cup chopped fresh cilantro

For the pico de gallo

• 4 small ripe tomatoes, diced
• 2/3 cup diced white onion
• 1/2 cup finely chopped cilantro
• 1 jalapeno, deseeded and finely chopped 
• juice of 1 lime
• 1 tsp kosher salt

For the purple cabbage slaw

• 2 1/2 cups thinly sliced purple cabbage
• 1/2 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1 tbsp extra virgin olive oil

For the crema

• 1/2 cup mayonnaise
• 1/2 cup sour cream (or substitute plain Greek yogurt)
• 1 tsp kosher salt
• 2 tbsp lime juice

For the cod

• 1 – 1 1/4 lbs fresh cod, skin removed, cut into
• 1 cup all purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1/2 tsp ground paprika
• 1 tsp ground chili powder
• 1 cup beer

For serving

• 1 avocado
• 1/2 cup pickled jalapenos

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Instructions

 

Make the rice

• Add the rice, water (or broth) and salt to a medium sized pot and bring to a boil over medium high heat (no lid). Once simmering, turn to medium-low heat and keep at a simmer with the lid mostly on and cook for about 12 minutes or until all of the water is absorbed.
• Once the water is all absorbed, remove from the heat and place the lid on the pot for 10 minutes. After 10 minutes, fluff the rice with a fork and then stir in the olive oil, lime juice and lime zest. Set aside (you’ll add the cilantro just before assembling the fish taco bowls).

Make the pico de gallo

• To a medium bowl add the diced tomatoes, diced white onion, finely chopped cilantro, diced jalapeno, juice of 1 lime and salt. Stir to combine and then set aside.

Make the crema

• In a small bowl whisk together the mayo, sour cream, salt and 2 tbsp lime juice. Set aside.

Make the purple cabbage slaw

• Add all of the slaw ingredients to a bowl and toss to combine. Set aside.

Make the crispy cod

• In a large bowl, combine the flour, baking powder, salt, pepper, chili powder and paprika and whisk to combine. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Line a baking sheet with a paper towel and set a wire rack on top – you’ll set the fried fish on top after frying.
• Use a paper towel to pat dry the cod as well as you can and then cut the cod into 2 inch long pieces. Set aside.
• Add the avocado oil to a medium pot or high-sided pan, about 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
• Dip the fish pieces in the batter and then transfer to the oil and fry, turning occasionally, until a deep golden brown on the outside and cooked through, about 4-6 minutes. Cook a few pieces at a time so that the pot isn’t overcrowded. Transfer cooked fish pieces to the wire rack and sprinkle with salt.
• Repeat until all of the fish is fried.

Assemble the fish taco bowls

• First, stir the ½ cup chopped cilantro into the rice until fully combined. Then assemble the bowls by dividing the rice, pico de gallo, purple cabbage slaw, fried fish, sliced avocado and pickled jalapenos between 4 bowls. Drizzle the crema over top of the fish and then enjoy!

Notes

• Get creative with this recipe and make them into tacos instead of bowls! Just skip the rice and make everything else, then serve with soft tacos.
• If you love these taco bowls you’ll love our Easy Sheet Pan Salmon Tacos

Nutrition

Calories: 660kcal | Carbohydrates: 67.4g | Protein: 29.4g | Fat: 32.8g | Saturated Fat: 6.9g | Polyunsaturated Fat: 13.6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 73.7mg | Sodium: 1597mg | Fiber: 4.7g | Sugar: 12.5g

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